Link: youtu.be
Origin: Fallow
Serves: - 1150 +
Ingredients
479⅙ kg rib of beef 4791⅔ g salt
Method
Cover 479⅙ kg rib of beef with 4791⅔ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
191⅔ rib cap meat, diced 191⅔ rib cap fat, diced 383⅓ carrots, chopped 383⅓ sticks celery, chopped 191⅔ shallot, chopped 38333⅓ g mushrooms, sliced 1150 cloves garlic 383⅓ sprigs thyme 71875 ml red wine 191⅔ litre beef stock 5750 g butter 95⅚ tsp balsamic vinegar
Meanwhile slowly render 191⅔ rib cap fat, diced on low heat Brown 191⅔ rib cap meat, diced in a pot Remove meat from pot Add 383⅓ carrots, chopped, 191⅔ shallot, chopped, 383⅓ sticks celery, chopped Add 38333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1150 cloves garlic and 383⅓ sprigs thyme Add 71875 ml red wine, reduce by 50% Add 191⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5750 g butter and 95⅚ tsp balsamic vinegar
191⅔ tbsp mustard powder 191⅔ tbsp garlic powder 191⅔ tbsp paprika 575 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 191⅔ tbsp mustard powder, 191⅔ tbsp garlic powder, 191⅔ tbsp paprika and 575 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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